In Sicily, breakfast isn’t always coffee and pastries.
During the warmer months, many Sicilians start the day with a granita and a freshly baked brioche col tuppo.
Among the many flavours—coffee, lemon, pistachio, mulberry—almond remains one of the island’s most beloved classics.
Made from fresh almond milk, it is delicate, fragrant, and wonderfully refreshing.
WHAT IS SICILIAN ALMOND GRANITA?
Unlike ice cream, granita has a lighter, crystalline texture.
Its consistency lies somewhere between a frozen drink and a sorbet, making it one of Sicily’s most refreshing summer traditions.
Although granita comes in many flavours, almond granita is one of the most traditional and is often enjoyed for breakfast alongside a warm brioche.
almond granita recipe
an almond granita recipe for hot Summer days
Ingredients
- 8.8 oz peeled almonds 250 gr
- 1/4 gallon water 1 lt
- 4 tablespoons sugar or honey (raw) 100 gr
Instructions
almond milk
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Chop the almonds, place them in a cheese cloth and nod it.
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Bring water to a boil, remove from heat, insert the almond sack and infuse for 2 hours. Remove the cloth, squeezing and draining water as much as possible.
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You may have a second batch: blend 1/2 liter (1/8 gallon) of water + the almonds for a few minutes, maximum speed. Strain through a sieve. That’s it.
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Add sugar and mix (hand blender, for best results). Refrigerate and serve cold.
granita
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To make granita simply add the almond milk to your ice cream maker and in 20-30 minutes you will have perfect granita. Freeze until time to serve.
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No ice cream maker? Pour the almond milk in a low-walls aluminum recipient, a tray, or a casserole and place it in the freezer. Every 30 minutes, grate it with a fork. Repeat until you get to the final delicious result.
Enjoy your almond granita!
Claudia